Classic Italian Lasagna

Name: Classic Italian Lasagna
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 kilograms crushed tomatoes; 1 carrot, chopped; 1 stalk celery, chopped; 454 grams lasagna sheets, cooked al dente; 2 dried bay leaves; 3 larges eggs; 118 milliliters all-purpose flour; 2 cloves garlic, chopped; 454 grams ground chuck beef; 1 pinch Pinch freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 1 small onion, chopped; 59 milliliters freshly grated Parmesan; 680 grams ricotta cheese; 6 servings Salt and pepper; 6 servings Salt and white pepper; 6 servings Sea salt and freshly ground black pepper; 710 milliliters shredded mozzarella; 567 grams packages each) frozen chopped spinach, thawed and squeezed dry; 4 Tbsps unsalted butter, optional; 5 Tbsps unsalted butter, plus 2 tablespoons for the lasagna; 946 milliliters whole milk at room temperature

The recipe Classic Italian Lasagn If you have ricotta cheese, onion, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat oven to 375 degrees F.

Equipment you will use

Oven

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon.

Ingredients you will need

Butter

All Purpose Flour

Sauce

Milk

Equipment you will use

Wooden Spoon

Whisk

Pot

Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.

Ingredients you will need

Tomato Sauce

Seasoning

Nutmeg

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Ground Beef

Meat

Equipment you will use

Frying Pan

Remove from heat and drain any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Ricotta Cheese

Egg

Equipment you will use

Bowl

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top.

Ingredients you will need

Lasagne Noodles

Ground Beef

Ricotta Cheese

Spinach

Sauce

Equipment you will use

Baking Pan

Sprinkle 1/2 the mozzarella cheese on top of the beef.

Ingredients you will need

Mozzarella

Beef

Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses.

Ingredients you will need

Lasagne Noodles

Mozzarella

Parmesan

Sauce

Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Ingredients you will need

Butter

Line a large baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes.

Equipment you will use

Oven

Remove cover and continue to bake for about 15 minutes.

Equipment you will use

Oven

In a large casserole pot or Dutch over, heat oil over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.

Ingredients you will need

Garlic

Onion

Add celery and carrots and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Carrot

Celery

Saute until all the vegetables are soft, about 5 to 10 minutes.

Ingredients you will need

Vegetable

Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.

Ingredients you will need

Bay Leaves

Tomato

Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Ingredients you will need

Unsalted Butter

Bay Leaves

Seasoning

Sauce

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

Ingredients you will need

Tomato Sauce

Equipment you will use

Food Processor

Bowl

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Ingredients you will need

Sauce

Equipment you will use

Ziploc Bags

Equipment

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Poggerino Chianti Classico Bugialla Riserva. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 44 dollars per bottle.

Poggerino Chianti Classico Bugialla Riserva

Bright ruby red color. On the nose notes of blackberries, leather, cherries and red currant with a touch of licorice, graphite and tobacco. Sweet and persistent tannins.